So not too long ago, Everyday Indian: Slow Cooker With Curry and Indian Spices was available for free for download at Amazon, and I jumped at the chance. I've been collecting digital cookbooks just for their space-saving wonderfulness.
Now, I have a complicated, mostly unsuccessful relationship with the slow cooker, and my previous attempts at butter chicken have been similarly goofy, but hope springs eternal. I decided to give this a try anyway.
It turned out wonderfully, so here is the recipe, with a couple of photos, and my modifications. I'll definitely be making this again.
It didn't last long after this. |
Ingredients:
- 1 large onion, chopped
- 4 T butter
- 2 pounds chicken thighs (I used 1 lb breast and 1 lb thighs)
- 2 t garam masala
- Salt to taste.
- 6 cloves garlic, chopped
- 1/2 t cayenne
- 15 cardamom pods
- 1 cup+ plain whole milk yogurt
- 1 can coconut milk (8 oz)
- 2 t curry powder
- 2 T lemon juice
- 1 can (6 oz) tomato paste
- 1/2 t ground ginger
Directions:
- Bundle the cardamom pods together in cheese cloth or a sachet, so they do not separate in the dish.
- Place the chicken on the bottom of your crock pot and then top with the onions, spices, and garlic.
- Add butter and tomato paste.
- Add the coconut milk and lemon juice.
- Turn the crock pot on low and cook for nine hours.
- During the last 15 minutes, remove the lid (if you haven't already) and stir in the yogurt. Add a little more, if you like it creamier. Salt to taste.
- Remove the cardamom pods and serve.
- Serve over basmati rice.
- I removed the lid about three hours before the end of cooking time to let some of the water cook off and the mixture thicken a little, rather than waiting until the last 15 minutes. I suspect that's always going to be necessary.
- I fixed a simple pilaf with basmati rice, peas, and carrots to serve this over. I recommend this, as there's no veggies, otherwise.
- I served it with a mango lassi, one of my other favorite Indian foods.
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